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Cream of Asparagus Soup

Source of Recipe

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Cream of Asparagus Soup

About.com
By Fiona Haynes - Low Fat Cooking Expert
Total Time: 25 minutes
Serves 6

With asparagus in plentiful supply in spring time, why not make this simple, creamy and smooth low fat asparagus soup? Using fat-free sour cream instead of heavy cream, you save a lot of calories, especially fat calories. Don't forget to break off the ends of the asparagus spears before preparing them.

Ingredients:
• 2 tsp olive oil
• 1-1/2 pounds asparagus, cut into 2 inch pieces
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 leeks, chopped (white part only)
• 1 medium potato, peeled and cut into 1 inch pieces
• 3-1/2 cups fat-free reduced sodium chicken or vegetable broth
• 1/2 cup fat-free sour cream

Preparation:
Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened.

Transfer soup to a blender and puree until smooth. You may need to do this in two stages. Return soup to Dutch oven, add sour cream and stir on low heat until blended.

Per Serving Calories 102, Calories from Fat 16, Total Fat 1.8g (sat 0.3g), Cholesterol 2mg, Sodium 376mg, Carbohydrate 16.8g, Fiber 3.8g, Protein 4.8g